New is a on going marketing glitch. Irritating to me to say the least. Example: How roasted jalapenos turned into Chipotle is beyond me, but many made their $$ off that short lived trend.. Now I just wish they would push Old Potatoes some..

Xannie- I've never seen it in the grocery stores here but I have seen it on the occasional upscale NY menu. Here is a description and quite frankly it doesn't taste like oyster as this blurb claims.

Salsify (tragopogon porrifolius) is a vegetable whose root and leaves can be used for cooking purposes. It is also known as white salsify, goatsbeard, vegetable oyster, and the oyster plant. The latter two names reflect the root's taste, which when cooked, resembles an oyster. Salsify is a member of the sunflower family and its varieties are named French Blue Flowered and the Mammoth Sandwich Island. It is cultivated in Central and Southern Europe, the United States, and in Asia (Taiwan), and is said to have originated in the Mediterranean. Its root is similar in appearance to a thin parsnip. Additionally, it is long in length and is cream or white in color. From the top of the salsify, green, grass-like shoots emerge. These leaves are edible and can be used in salads, for example. Salsify is a hearty plant that requires approximately 150 days to grow. However, it can be left in the ground during the winter months and will still flourish. When cultivated for a few years, salsify will also produce stalks that bear purple flowers.

You can purchase fresh salsify in many supermarkets and specialty stores during the winter months. You can also buy canned salsify year-round. However, canned salsify is not always an easy item to locate. When purchasing fresh salsify, you will find roots that are approximately 8-12 inches long and one inch in diameter. Select only those roots that are firm to the touch and that are well developed. Once purchased, you can safely store the fresh salsify in your home for up to one week as long as the roots are wrapped in plastic and placed in your refrigerator. When you are ready to use the salsify, cut-off its root ending then use a peeler to remove its outer skin and coating. To avoid discoloration of the root prior to its use, take the newly peeled salsify and drop it into a solution of water and lemon juice.

Common uses for salsify in cooking include cutting the root into 1/2-inch cubes and adding it to stews and soups. The root can also be microwaved, boiled, steamed, creamed, or mashed. A popular recipe suggests cooking the salsify root then mashing it and forming the mashed salsify into patties that are then fried. Because salsify root has an unusual taste, you may want to experiment with using it in recipes. While it is known for its oyster-like flavor, many people have also claimed it tastes similar to an artichoke. When cooked it also has the texture of an artichoke heart.

i have never seen salisfy on either a menu or grocery.where in the world do you get them?i'm so intrigued!

Pleasant Hill, in Kentucky (http://www.shakervillageky.org/): They have salsify on the menu at the Inn there sometimes. I've never seen it anyplace else, but their version is creamed, and tastes like nice Southern vegetables, but without any really distinctive flavor of its own.

Today's "barcode" in the Boston Globe (essentially cocktail of the week) features a drink based on kabocha squash, otherwise known as Japanese pumpkin.

Unfortunately I couldn't find a link, but "It involves piercing roasted squash with cloves and steeping it with cinnamon and brown sugar in fragrant Absolut Vanilla. This is strained, and in goes a smidge of Amaretto, Cointreau to cut the sweetness, and a bit of cream."

What ever happened to grilled vegs? Bobby Flay's old shows still have them.

On the Splendid Table radio show yesterday, Jacques Pepin was talking about Julia Child's take on grilled vegetables, basically: "Why would anyone want to eat food that is burned on the outside and raw on the inside?"

I thought I would bring this up for Ann... and all those wanting to learn about how the whole Bay Corn craze started here at Roadfood. Just look back to NYNM's first post on page one and read carefully. :~) Joe

Bay Corn is of course not a new vegetable. Pocohontas served John Smith Bay Corn on the shores of the Chesapeake. As most modern gourmets know, Bay Corn can sometimes act as an aphrodisiac, which is probably why John Smith fell in love with her

Dearfolk, Really old style would be kale greens... I haven't seen those anywhere in years. Baked squash is becoming a rarity here: everybody seems to have only the pre-prepared fried kind. Same with zucchini and okra. And I haven't had a decent dish of fried potato eyes since I don't remember when. Vegetatively, Ort. Carlton in Animal, Mineral Athens, Georgia.

200 ears of Bay Corn 1 Gallon of Water with cayenne and a tad titch of salt

1 stick butter 2 chipotles lime juice

Brine the Bay Corn in the water with the salt and cayenne ( 2 to 4 bours) Take Bay Corn out of the brine Place Bay Corn on Fish Grate in Really Hot Grill Shake fish grate often to prevent sticking and burning

Melt the butter, and the chipotle (minced or chopped fine) add the lime juice Mix well

Take the Bay Corn off the grill and onto a large serving platter Drizzle with Lime Chipotle Butter